I have so many friends that abide by the Paleo diet, so being a people pleaser, I wanted to try a recipe that they could indulge in. I originally saw this version of banana bread on a friend’s facebook page and she said it was amazing, so I gave it a shot.
The bread turned out super moist and more hearty than traditional recipes. I loved it so much that I actually prefer it over my usual banana bread. Sorry Mom! A little tip to make things super easy is to buy premade cashew butter if possible. I buy mine at Bristol Farms for around $6 a container and the portion is actually the exact amount I need for the recipe. If you do this, skip steps 1 & 2.
What you will need:
Heat oven to 350 degrees, hand mixer, measuring cups, teaspoon and tablespoon measuring spoons, bread pan (mine is pyrex), coconut oil spray, a cooling rack, a knife to cut.
- 3 medium bananas (you want them brown and spotty)
- 1.5 cups roasted unsalted cashews
- 1 cup almond meal/flour
- 2 tablespoons walnut oil
- 2 eggs, whisked
- 1 tablespoon raw honey
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- pinch of salt
- Preheat oven to 350 degrees.
- Pull out your handy dandy food processor. Add your cashews to the food processor to grind down.
- Once your get a fine cashew meal, add your walnut oil while your food processor is still on until you get a cashew butter. OR use store bought cashew butter. 🙂
- Then peel your bananas, roughly break them up, and add to your food processor with your cashews. Turn your food processor on and let combine for a minute or so until you have a soupy paste.
- Now in a large bowl, whisk your eggs, then add your cashew/banana mixture along with almond meal/flour, baking soda and powder, honey, vanilla extract, cinnamon, and salt. Mix to combine until you get a batter.
- Grease a bread pan with some coconut oil. I used a loaf pan that was 9.3×5.2 inches (weird numbers) and it worked well. You could use smaller for taller loaf of bread, just may cook differently.
- Pour batter into your greased loaf pan. Place in oven and bake for 25-30 minutes or until bread is cooked through and the top of your loaf has a bit of a “crisp” to it.
- Let bread cool for about 10 minutes.